- dry roast whole wheat flour in a heavy bottomed pan on low flame until it is nice and fragrant. Keep an eye while roasting so that it doesnt burn.
- Once the color changes slightly, remove and keep aside for cooling. Take jaggery and water in a cooking pan kept on heat and allow jaggery to dissolve .
- Let it come to complete boil. Once it starts to boil, keep the heat on medium high and continue to boil for 5 more minutes and let it thicken a bit.
- Don't make the syrup too thick otherwise laddu gets very hard. Add cardamom powder, mix well and remove from heat.
- Allow the syrup to cool down so that you can comfortably mix it with the flour. Pour the syrup in roasted flour and mix using hand.
- No need to knead it, just make sure the syrup is mixed well. Add ghee and knead a little. Take about 2 tablespoons each of this dough and shape up the laddus. Store in airtight container and enjoy.